Effect of partial substitution of wheat flour (Triticum spp) with vetch flour (Vicia sativa) on the technological and sensory properties of bread.
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| Title: | Effect of partial substitution of wheat flour (Triticum spp) with vetch flour (Vicia sativa) on the technological and sensory properties of bread. |
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| Authors: | Buitrón, Lucía1 (AUTHOR), Dini, Cecilia2 (AUTHOR), Maldonado-Alvarado, Pedro Gustavo1 (AUTHOR) pedro.maldonado@epn.edu.ec |
| Source: | CyTA: Journal of Food. Dec2025, Vol. 23 Issue 1, p1-8. 8p. |
| Database: | Academic Search Ultimate |
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| ISSN: | 19476337 |
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| DOI: | 10.1080/19476337.2025.2547836 |
